MAKE BOOKING

Fermentation Fundamentals

Pickling and fermenting with Bore Place chef, Natalie Harris

Learn how to preserve your veggies and create naturally lacto-fermented, gut-health-boosting pickles and ferments.

Lacto-fermented vegetables are found around the globe, and are renowned for being nutrient-packed, rich in probiotics and immune system-boosting. This workshop will provide you with the skills you need to make these nutritious foods at home!

In this workshop you will create sauerkraut, a fermented cabbage and national dish of Germany, kimchi, a traditional Korean side dish of fermented vegetables, and brined vegetables, vegetables preserved in a salted water solution and flavoured with herbs and vinegars.

The workshop will include a walking tour of the organic Market Garden where you will pick fresh herbs that can be incorporated into your recipes. Then it’s off to the kitchen where Natalie will guide you through the process of preparing and creating your fermented foods.

What’s included in the workshop:

• Fresh organic produce
• Three jars filled with your own fermented foods: sauerkraut, kimchi and brined vegetables
• Fermented snacks to enjoy throughout the workshop
• Recipe cards for everything you make

Important Info:

• Please bring along a sharp knife (wrapped for transport)
• Wear kitchen appropriate clothing, no trailing sleeves etc
• Please bring a hair tie for long hair
• Make sure to wear closed-toed shoes suitable for the kitchen
• Please bring boots or wellies - the walk to the market garden can be muddy!

About Natalie Harris
Natalie has 15 years' experience as a chef, and is a massive foodie! Her experience in a diverse range of kitchens as well as hosting her own supper clubs and pop-up events, has given her a unique insight into the world of food. Her commitment to sustainable and local food has led her to Bore Place, where her drive to create delicious, seasonal menus all comes together.